This recipe comes from a chef friend's small family sugar cane farm in Sopchoppy, Florida! And, of course, we only use their Lazy H's kettle cooked pure sugar cane syrup in this recipe. They squeeze the juice of the cane, then boil it down just like maple syrup.
These cookies are so yummy and chewy. The dusting of sugar on the outside gives just the right amount of texture!
Ingredients: Cup4Cup Ancient Grain GF flour (whole oat flour, millet flour, cassava flour, tapioca flour, sorghum flour, ivory teff flour, organic light buckwheat flour, xanthan gum), Mikoyo's vegan butter (organic coconut oil, filtered water, organic sunflower oil, organic cashews, organic sunflower lecithin, sea salt, cultures), Lazy H small batch sugar cane syrup (Sopchoppy, FL), organic sugar, organic dark brown sugar, Late Bloomer Ranch pasture raised egg (Driggs), Redmond Real Salt (Utah), Burlap & Barrel cinnamon, Burlap & Barrel ginger, Burlap & Barrel cardamom, and baking soda. Contains nuts (cashews from butter).
Cookies are baked to order.
Weight: approx 30 g /1.1 oz each x 6 = 180 g / 6.6 oz